Navrangi or Naurangi Dal is a specialty pulse of Uttarkhand. It is rich in protein and dietary fibre and many important minerals like manganese, phosphorous, potassium, iron and copper, high in folates and the B-vitamins. Naurangi suggests that this crop has nine colours of grains. In Uttarakhand, it is usually cultivated under the multi-crop system in medium to high altitude hilly areas where other pulse crops fail to grow. It is a robust species of pulses which can tolerate drought as well as excessive rain. It is also resistant to grain pests and has a longer shelf life. The plant spreads over the ground with high density of leaves and vine. Thus, it contributes to soil conservation as it protects the soil from the direct exposure of sun and rain and retains moisture .
The naurangi bean is an underutilised legume and is nutritionally richer than other beans of the family. It can cure menstrual issues and epilepsy and has anti-inflammatory properties. The seeds are also rich in fibre.
The cooking of Naurangi is similar to rajma. But unlike rajma, it does not absorb spices easily. The bean has a bland taste. The seeds are versatile and can be used to make the south Indian dish, sundal, with the usual seasoning of mustard seeds, green chillies and coconut.
Comments